Begin by making the red wine chocolate cupcake batter. Add dry ingredients into a bowl, and whisk together. Combine buttermilk, eggs, wine, and oil in a separate bowl, and mix into the dry ingredients in two installments. Stir until the ingredients are fully combined, then scoop equal amounts into liners using a cookie scoop (fill about 1/2 way, they will rise!). Bake for 19-20 minutes. Remove from oven and let cool in the pan for about 10 minutes before placing on a wire rack.

While the cupcakes bake and cool, prepare the red wine frosting. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the cream and red wine during this process. Once fully mixed, add in the

salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. Add a few squirts of red gel food coloring, and the smallest drop of black gel food coloring. Mix until the color is evenly distributed, and is a deep red shade. Place into a piping bag fitted with a Wilton 1M tip.

Next, prepare the red wine chocolate ganache. Place chopped dark chocolate and heavy cream into a heat proof bowl, and heat in microwave for 30 seconds at full heat. Stir, then heat for an additional 30 seconds. Stir again, then heat for 15 seconds. Let the mixture sit for about 1 minute, then stir until smooth. Add in the red wine, then set aside.

Frost with a large swirl of red wine frosting. Warm up any leftover ganache for 30 seconds to make it more fluid, then drizzle the leftover ganache over the top of the cupcakes. I also added a wine shaped pipette into the cupcakes, filled with wine. Because you can never have too much wine